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Plain flour - 450 gms 
Boiling water - 300 ml
Vegetable oil - 1 tsp
extra flour for dusting


  • Sift  the flour into mixing bowl, then pour in the boiling water very gently, stirring as you pour.
  • Mix with the oil and knead the mixture into a firm dough.
  • Cover with a damp cloth and let stand for about 30 minutes.
  • Lightly dust a work surface with flour. Knead the dough for about 5-8 minutes,or until smooth, then divide it into 3 equal portions.
  • Roll out each portion into a long "sausage", cut each into 8-10 pieces and roll each into a ball.
  • Using the palm of your hand, press each piece into a flat pancake.
  • With a rolling pin, gently roll each into a 15 cm circle.
  • Heat an ungreased frying pan until hot, then reduce the heat to low and place the pancakes, one at a time, in the pan.
  • Remove the pancakes when small brown spots appear on the underside.
  • Keep under a damp cloth until all the pancakes are cooked.
Thin pancakes are not too difficult to make, but quite a lot of practice and patience needed to achieve the perfect result. If you decide to use ready made pancakes, or are reheating homemade ones, steam them for about 5 minutes, or microwave on high for 1-2 minutes.
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Dondakaya Masala (Gherkins Masala) curry

Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste

For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp

Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.